White Chicken Chili

• 6 c. chicken stock
• 1 lb. Great Northern Beans (soaked overnight)
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 6 c. cooked chicken, diced
• 1 c. salsa
• 2 jalapenos, seeded and diced
• 2 chili peppers, diced
• 1 1/2 tsp. oregano
• 2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 Tbsp. vegetable oil
• Salt to taste
• Sour cream (optional)
• Monterey Jack Cheese (optional)

1. Simmer beans, half the onions, and half the garlic 2 hrs in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream or Monterey Jack Cheese.

chicken stock, great northern beans, onions, garlic, chicken, salsa, jalapenos, chili peppers, oregano, cumin, cayenne pepper, vegetable oil, salt, sour cream, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7606 (may not work)